please help me change my life

[Tortington]

i dont want to go on a diet but the food we eat as a family is pure crap. although being poor is no excuse its the only one i have, we have a bog standard egg n chips kinda diet and we need to change. my husband is a big man who wont do "namby pamby shit" whatever that means. we need help and we need you to advise and dispell some myths.

so for tea tonight i cooked two meals

one was noodles with hotdog sausages for the children - now the noodles are the 20p noodles in a packet

the other meal was potatoes into chips deep fried. cheap burgers and beans.

i dont need telling the second meal was putrid crap

how am i doing with the first meal?

the kids and i like pastas, but are relativley new to them - and sometimes we use the sauces in a jar, sometimes i used tinned tomatoes.

you have to be realistic in your advice - i cannot possibly spend ages in preparing food - peeling potatoes in my limit.

potatoes are a staple part of out diet - which ways are best to use them

lean mince - is this ok - how should i coook it - with what - how do you actually make a tasty spag bol and is it good for you?

muller corner yoghurts - we eat a tonne of these - are these bad?

tell me about new salads and new low fat dressings

we are not fish people ( unless it is covered in batter)witht he exception of tuna - not salmon.

tuna comes with mayo - any low fat mayo ok? any other ways to prepare it

we have made a decision to throw the deep fat fryer away along with the salt shaker.

if we cant get a decent filling meal we will go mad

my cupboards are empty - help me fill them with delicious filling healthy foods - not diet stuff - am not interested - interesting and healthy.

i just got paid - we shop at tesco. if it comes from a packet it is my best friend

help me

thank you

And my link doesn't bloody work! Aaaargh!

Well...go to amazon.co.uk and put student cookery in the search box!

Easy cheap tuna pasta:
Chop a clove or two of garlic and brown it in oil. Add a tin of tuna, grate some parmesan or strong cheddar into it and plenty of pepper. Add a bunch of chopped fresh parsley and some lemon juice, mix it all up and serve with penne.

Cook some rice. Fry a leek and then add 1 big tin tuna, 1 tin condensed mushroom soup and splash milk plus cooked rice. Cook in oven for about 20 mins. Could probably also use pasta instead of rice.
Roasted vegetables are easy too, prepare veg by chopping into medium slices- carrots, peppers, courgettes, onions, mushrooms etc. Put all veg into tupperware box (with lid) and splash oil, herbs and shake about. Roast on medium oven 'till done. You can use these with pasta, they freeze and you can also chop/blend add to tin tomatoes to make pasta sauce.

Be daring you'll be surprised what you do like and what you can do!

I didn't have a clue when first left home, my mum did everything for me. And like you i didn't do fish unless it came out of a tin.

Now i actually enjoy cooking and experimenting with new foods i used to claim to dislike. I even by fresh fish from the counter - i do feel a bit grossed out when preparing it, but the end result is tasty enough that i put up with it.

Roast dinners are a lot easier to cook than you'd think, and the others suggestions to do with leftovers are a great idea.

But honestly i urge you to experiment and try foods that you think you don't like, try cooking with a different method and you'll be surprised. I am sooo pleased that i now feel i can give me and my family a healthy and exciting diet, i'm sure you'll feel the same benefits once you do it.

Do you work? if you are a sahm, you could do some preparing during the day so it doesn't mean you have to slave in the kitchen all evening. Or maybe set aside sat or sun for a big cooking session in the kitchen.

Btw i like jamie oliver too, he has some good sauces in his book.

Good luck and have fun!

one of my favourite, very quick easy recipes is actually I think Annabel Karmel, a bit adapted.

Get 1 chicken brest per person & dice large (about 1 inch cube) Make a marinade - in a big bowl mix 2 table spoons rice wine vinegar (I get a big bottle in a chinses store, maybe you can get it in normal supermarket) 2 tablespoons sesame oil 2 tablespoons soy sauce 1 table spoon sugar. stir it all up together, add raw chicken cubes, give a good stir & marinade for at least an hour, longer if possible.

Then spread on baking sheet with marinade poured over & cook about 200 degrees for about 10 minutes. I serve this with boiled basmati rice (takes 11 minutes) and steamed veg, so whole meal takes 15 minutes pretty much, start to finish plus marinating time, and the marinade is the sauce to pour over the rice.

also tried this with salmon (I know you said not, but maybe if you tried it cooked differently you might like it)

I get my chicken breasts in a big bag frozen, much cheaper than fresh

Glad I made you larf custy! Your dh made me laugh too! Hahahaha! Really want to revisit this in a coupla weeks and see how you got on.

had tuna a nd rice tonight - dh can cook his own.

thanks everyone your terrif

tell me about lentles and more stuff i can dow ith rice

pretty please ta

OK, here's a lentil hotpot recipe. It's basic food and quite quick and easy, from a baby veggie book I have. I never put celery in as I've never got any. Make sure you keep checking it's not sticking to the bottom of the pan: Serves 10 and can be frozen. I reckon you could stick other veg in too if you wanted.

15 ml /1 tablespoon vegetable oil
225 g/8 oz red lentils, washed and picked over
1 onion, peeled and chopped
400g/14 oz can chopped tomatoes
1 clove garlic, crushed
10 ml/2 teaspoons tomato puree
1 large potato, peeled and cubed
1 bay leaf
2 carrots, peeled and diced
½ teaspoon dried oregano
2 celery sticks, washed and chopped
600 ml/1 pint vegetable stock

Heat the oil and fry the onion and garlic until softened but not browned. Add the potatoes, carrots, celery and lentils, and stir to coat the vegetables with the oil. Now add the tomatoes, tomato puree, herbs and the vegetable stock. Bring to the boil, cover and simmer for 40-45 minutes, or until the lentils and vegetables are very tender. Remove the bay leaf. Mash the lentils and vegetables using a fork before serving.

Beefless bolognase, can also be frozen:

Makes 8 adult portions

60 ml/4 tablespoons olive oil
175 g/6 oz button mushrooms, quartered
1 large onion, chopped
30 ml/2 tablespoons tomato puree
2 cloves garlic, crushed
150 ml/5 fl oz red wine
1 tablespoon chopped basil
15 ml/1 tablespoon dark soy sauce
scant teaspoon dried oregano
salt and black pepper to taste
1 bay leaf
225 g/8 oz can chopped tomatoes
1 carrot, peeled and diced
2 x 400 g/l4 oz cans brown lentils, drained
1 stick celery, finely chopped
1 tablespoon chopped flat-leaf parsley
1 red pepper, seeded and chopped

Heat the oil, add the onion, garlic, basil, oregano and bay leaf and fry until the onions are transparent. Add the carrot, celery and red pepper, cook for a few minutes, then add the mushrooms. When the mushrooms begin to wilt, stir in the remaining ingredients, bring to the boil, cover and simmer for approximately 40 minutes. Allow to cool. Transfer to a food processor and blend coarsely (if you prefer a chunkier texture blend only half the mixture). Before serving, reheat and check seasoning.

This is more of a faff but nice. Veg biryani:

250 g/8 oz basmati rice, rinsed
6 tablespoons sunflower oil
2 large onions, sliced thinly
2 garlic cloves, crushed
2 teaspoons grated fresh root ginger
250 g/8 oz sweet potato, diced
2 large carrots, diced
1 tablespoon curry paste
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 teaspoon chilli powder
300 ml/ ½ pint Vegetable Stock
4 ripe tomatoes, skinned, deseeded and diced
175 g/6 oz cauliflower florets
125 g/4 oz frozen peas, thawed
50 g/2 oz cashew nuts, toasted
2 tablespoons chopped fresh coriander
salt and pepper
2 hard-boiled eggs, quartered, to serve

Bring a large saucepan of salted water to a rolling boil, add the basmati rice and return to a simmer. Cook gently for 5 minutes. Drain, refresh under cold water and drain again. Spread the rice out on a large baking sheet and set aside to dry. Heat 2 tablespoons of the oil in a frying pan, add half the onion and fry over a medium heat for 10 minutes until very crisp and golden. Remove and drain on paper towels. Reserve for garnishing. Add the remaining oil to the pan and fry the remaining onion with the garlic and ginger for 5 minutes. Add the potato, carrots and spices and continue to fry for a further 10 minutes until light golden. Add the vegetable stock and tomatoes, bring to the boil, cover and simmer gently for 20 minutes. Add the cauliflower and peas and cook for a further 8-10 minutes until all the vegetables are tender. Stir in the rice, cashew nuts, coriander and salt and pepper. Cook, stirring, for 3 minutes, then cover and remove from the heat. Leave to stand for 5 minutes before serving. Garnish with the crispy onions and egg quarters.

Another lentil one. Passata is just tomatoes, you could use a tin of tomatoes instead of it. You can make breadcrumbs by putting a slice of bread in a blender (IIRC you've got one haven't you? Or was that Rhuby? If you haven't got one you could just break a piece of bread up and rub it in your (clean) hands until it was crumbs.

"Puy lentils are small black lentils which have a superior flavour and texture to other varieties, but other lentils could be substituted. Makes 6 portions

225 g/8 oz puy lentils
I teaspoon dried mixed herbs
I large aubergine, wiped and trimmed
50 g/2 oz sun-dried tomatoes, drained of oil
15 ml/1 tablespoon olive oil. plus a little extra for brushing
350 ml/12 fl 02 passata
I small onion, peeled and finely sliced
50 g/2 oz Cheddar cheese, grated
I small red pepper, seeded and thinly sliced
25 g/1 oz wholemeal breadcrumbs
I clove garlic, crushed

Wash the lentils thoroughly. Place them in a saucepan, cover with cold water and bring to the boil. Boil rapidly for 10 minutes, then reduce the heat and simmer for 30-40 minutes, or until tender, then drain. Slice the aubergine into rounds and place on a grill pan. Brush lightly with olive oil, grill until golden, then turn over and repeat the process. Set the cooked aubergine aside. Heat the oil and gently fry the onion and pepper until soft. Stir in the garlic and turn off the heat. Place half the lentils in the base of an ovenproof dish, top with half the aubergines, half the onion and pepper mixture and half of both the sundried tomatoes and passata. Repeat the layers. Mix together the cheese and breadcrumbs and sprinkle them over the top. Bake in an oven preheated to 350°F (180°C) Gas Mark 4, for about 30 minutes, or until golden and bubbling.

not really read through all of this but I have to say i think it is absolutely brilliant that custy realises that she needs to change and is so open to advice.
Has anyone told her about tuna/tomato sauce for pasta?

thanks everyone - have just written my shopping list - i hope its feeds 5 of us fer a month eek.

have got this affy off so will do my shopping then

am looking forward to trying pesto sounds yummy.

ok a pathetic question

whenever dh cooks a spag bol and he fries the mince - it never tastes good - its just rubbish - so i tell him i dont like mince - but i do - my nan used to make a mean mince hash.

any road up - what mince do you buy - is it expensive - ( i have to feed 5) and how do you cook it?

dh just sticks it int he pan and stirs it around a bit.

www you have taken so much trouble thank you ever so much

dh just asked me to add gravy to the list i said " i am buying pesto and creme fraiche and not buying sodding gravy!"

Custardo heres the greek way to do mince to serve with pasta.Apart from ds2 I've never met anyone who doesn't like it! Sorry its not very accurate I do it all by taste!

1lb mince
tomatoe paste
cinammon
3/4 cloves or grated clove
grated nutmeg
salt
olive oil

Put some olive oil in a pan. I cover the bottom of pan but you don't need so much really.

Add mince Cook on a medium heat, stirring now and then to prevent sticking until it is all browned.

Add boiling water enough to cover the mince, add tomatoe paste and stir to mix it in.

Add salt, cinammon (try one table spoon at first) 1/2 teaspoon grated clove and 1/2 teaspoon grated nutmeg.

Bring to boil and then immediately turn down to a low heat to simmer, put on saucepan lid and leave to simmer for 1/2 an hour stirring occasionally.

Taste and if necessary add more spices to your taste.

Simmering on a low heat with a tight fitting lid will prevent it drying out. If at the end it looks too watery take the lid off to reduce the liqquid to the consistency you like.

Serve with any type of pasta.

You can also use this mince mixture to make paticcio. Put a layer of pasta in an ovenproof dish, then a layer using all the mince (can use less here 1/2 lb)Another layer of pasta and a cheese bechammel on top. Cook in oven for 1/2 leave to cool a bit and serve.

Good luck!

bravosou grmum!
custy, I also much prefer lamb mince for many things, rather than beef mince, (especially if you are going to use the yummy cinnamon etc that grmum has told you about) and the quality is usually more consistently good. Maybe that is what your nan used as well? Try it anyway and see.
pph xx

efharisto poli pph !!

I can thoroughly recommend a book called Pastability by Lizzie Spender, which has loads of really cheap quick pasta meals in it. My dh, who generally has to have a meat dish at every meal, likes virtually every recipe that I have done from this book. Also you could try to get a copy of The Dairy Home Cookbook which I think is available from your milkman. My mum used to use this a lot and I grew up on most of the recipes in it. I have recently started looking through it again as it is really good for basic things like pies and store cupboard dishes.

I buy a job lot of mince. I usually get the lean one, but if it is too pricey the othe will do. I then seperate it into three sauce pans.

Put a dash of olive oil in the bottom of each and fry the mince until brown. Then drain out the fat.

In once saucepan I add any veggies I have festering in the bottom of my fridge! A tin of tomatoes and an onion. I make it into a stew and literally chuck anything in it. Ds loves this. Sometimes instead of tomatoes I use a gravy.

In the second pan I add a chilli sauce to make a chilli con carnie.

In the third pan I make a bolognaise (must admit I buy the sauce, they are so cheap and the one I get has no rubbish in it).

The all need simmering for about 20 -30 minutes, then I leave them to cool. When they have cooled I freeze the lot in tubs. Great time saver - when needed I just take out of the freezer and defrost by heating slowly and then reheat. Great if you are at a loose end and brill with lots of cheese!!!

(PS: ignore spelling errors - in a rush!!)

Also can give some delicious recipes for thick warming soups using pulses (lentils, flagelot beans, chick peas) They are a meal in themselves. Shall I post them custardo?

GRmum,

Would love a chick pea soup recipe if you have one

Ta
Kalex

CASSEROLES!! I cant beleive none of you have mentioned casseroles.

Sausage casserole is the cheapest and i use low fat sausage

Just bung all left over veg in a casserole pot with browned sausages in either gravy granukes (made up 0 or a colemans pakt sauce which cost about 65p, which is what i do ) cook for an hour.

You can get casseroles ready in the morniung before you go to work then just pre-heat the oven when you get back and shove it in.

Any casseroles are good, and they are so easy.

i like the potato bake sauces from homepride, but they are quite expensive unless on BOGOF, then stock up.

What about omlettes with low fat cheddar, onion, tomatoes etc. must be better than egg and chips

sorry meant to say, i agree with marthamoo. Alot of recipes i do now are ones i used to do when i just left home! Alot of them were taught to me during cookery lessons at school, and marthamoo is right they have none of these crap herbs and stuff that you have to treck round morrisons for ages looking for the ingredients!

Chiili
and spag bol are favourites here too

and pph's chicken recipe is very quick and easy and tasty